Bread improving process and product



1T0 Drawing.

Patented May 9, 1933 UNITED STATES,

PATENT or w av ALBERT K. EPSTEIN AND BENJAMIN R. HARRIS, OF CHICAGO, ILLINOIS BREAD IMPROVING PROCESS AND I RODUC'I' I In the process of baking bread in which yeast is used for fermenting the dough batch,

various changes take place of a bio-chemical and physio-chemical nature, which alter and change the character of the gluten and other constituents of the flour so as to .make the gluten more extensible and to chan e the water imbibing capacity thereof. nomena, known as the maturing of the gluten, is caused by the variousenzymes as well as acids produced as the end products of fermentation, aswell as various oxidase and preoxidase phenomena which occur during the fermentation period.

The various changes taking place are very complex and there are a number of factors which contribute to the proper maturing of the gluten, which will produce a bread of the best color, grain and texture. If the gluten is undermatured, the grain willbe coarse and irregular and the walls of the cells surrounding the gas spaces will be thick, the volume will be relatively small, and the color will be on the yellow side. If, on the other hand, the product is over-matured, the gluten will be weakened. When this condition exists,

the carbon-dioxide will expand and rupture the cells when the dough is placed in the oven, thus producing a bread having a poor color, grain and texture.

lyby the nature and size of the air cells as well as the thickness of the cell walls and the reflectionof the light on the surface of the cut bread. It follows that bread witha poor texture and ":grain will have poor color whether made with bleached or unbleached flour. Onthe otherh'and, bread having a fine texture and. grain-,'; in which thegluten is properly matured, will have a better color.

his phe- The color of the bread is of course deter-' mined to some extent bf the color of the flour itself, but the color is eterminedvery large- 7 stances, which are certain salts, function as Application filed February 18, 1931.. Serial No. 518,828.

, maturing of the gluten by oxidation. Ordinary flour contains some oxidizing enzymes, an w hen made into bread these enzymes undoubtedly have some effect on the color. The

amount of natural flour enzymes is so small,

however that the change in color due thereto is probably imperceptible.

The principal object of our present invention is the production of a bread having an improved color, texture and grain. Another object is to bring about a greater and more satisfactory maturing of the gluten.

Another object is to mature the luten b oxidation by the use of" relative y sma amounts of oxidizing enzymes.

. Another object is the provision of improved sources of oxidizing enzymes. Another object'is to provide a whitening 79 preparation which may be vended .to baking establishments for direct introduction to the dough batch, the preparation being furnished in such a way as to require substantiall no technical understanding on the part 0 the baker of the complex chemical principles involved.

Another object is the provision of a whitening agent which will be effective in very small quantities. I a

Another object is the provision of a whitening agent which may be used with substantially any other bread ingredients without 1 diflic'ulty. I Y

We have discoveredthat relativel small 35 amounts of. oxid-iz'in enzymes may used in bread, together wi l verysmall amounts of certain chemical substances of our discovery to cause a very much improvedmaturin of the gluten and better color of the baked oaf is obtained. It is our belief that these sub- I know that they have the efl'ect of eatly increasing the activity of the oxidizing enzymes, thus enabling us to obtain a very much 'Soy beans have been monium persulphate,

improved maturing of the gluten with relatively small amounts of oxidizing enzymes present.

As a source of oxidizing enzymes, we ma use many vegetable substances, some of whic 1 have never can used before in bread, and others of which have never been used in the same way and forthe same purpose. A more detailed explanation of the vegetable substances which may be used, the catalysts for activating the oxldizing enzymes present in such substances, and the manner of carrying out the invention, will now be made.

As a source of oxidizing enzymes we may use any vegetable material in which these substances are found in sufiicient amounts.

found to contain relatively large amounts of oxidizing enzymes and so are suited to our purpose. We may also use other beans and bean-like materials which are found in a substantially dry state, thus affording certain advantages in practical economy of preparation, shipping and the like. We may also use with very great satisfaction certain ground plants, including the .root vegetables and the so-called tubers. Not all of these ground plants are suitable in a practical way, because although substantially all of them contain some oxidizing enzymes, in some cases the enzymes are present in such small roportions as to make the use of the le undesirable from a practical oint As an example of the more esirable root vegetables, we cite white sugar beets and white turnips. Others of these groups, although containing substantial amounts of oxidizing enzymes may be unsuited for other reasons. For example, they may under certain circumstances lntroduce an undesirable taste into the bread. In other cases, the vegetable although edible, the trade and consuming public generally as a most suitable constituent of bread. Horseradish is an example of a vegetable which vegeta of v1ew.

contains substantial amounts of oxidizng enzymes, but which might not be athoroughly satisfactory ingredient of bread for some of the reasons cited. p

As activators or catalysts we may employ substantially all of the, edible oxidizing agents, many of which have been used 1n for other purposes but in greater concentrations than employed by 11s..

bread heretofore Of these chemical agents, the alkali metal salts of the halogens such as the chlorates and bromates of sodium and otas'sium have been found exceedingly suitable to our purpose. Salts which have metal ions, which can change from a lower to a higher valance, such as manganous chloride and ferrouschloride and their equivalents are also suitable. In addition, we can use such compounds as ampotassium persulphate and calcium peroxide. These substances are effective in exceedingly small amounts to actiuse of soy bean may not impress y e pl y Excessive heat, .f orf example, should #490,089, filed vate the oxidizing enzymes when present therewith during the fermentation period of the bread dough. For example, we have found that with suitable amounts of oxidizing enzymes, theaddition of .0005% of bromate on the basis of the flour employed, will produce a very great improvement and whit-- ening of the bread by bringing about a very satisfactory maturing of the gluten by 0x1- dation.

As to the use of soy beans in bread, we are aware that soy bean flour has been used heretofore and at least in baking practices as carried out in certain countries, the use of soy bean flour as an ingredient for whitening purposes of the bread is common practice.

flour is disclosed, for exam 1e, DArbouet. In Revue Generale Des 01- Vol. IV, pages 97 to 99 and 104 to loides,

' 107, DArbouet points out that the use of soy bean flour in bread has been the subject of I investigation and he recommends the use of not more than 2% of soy bean flour. However, he suggests no possible way of increasing the activity of the oxidizing enzymes present. 'We have found that we can use about of the amount of soy bean flour as that suggested by catalyst and obtained at least as good results by the use of the smaller amount.

As a particular example of the use of the invention with soy beans, with each 100 lbs. of flour we use one-quarter'of a pound of ground soy beans and .0005% of sodium bromate based upon the flour and obtain a resultant bread having a very good texture,

DArbouet, with a suitable grain and color and flavor. Thus, the joint action of the trace of bromate and the enzymes present'in the small amount of soy beans produces an effect much greater than if either substance is used by itself In plac of the bromateas a catalyst in. the above example, we may use from 001% to .0001% of mang nous chloride. i When employing agroun lant've etable as a source-of oxidases anrfperoxi ases, thewhole vegetable or we may make {water or alcohol extracts thereof with any of. the catalysts disclosed hereinabove and very good'maturing-of the gluten with the? resulting "whitening. is obtained. We may also employ extractsof soy in order to introduce the enzymes Tm more concentrated form. Care must be taken in making concentrates either from soy beans or the ground plants, to use; 'a process which will not im air the activity" of the'enzymes :beans,

or destroy t em inany substantlal amounts.- y

avoided.

In our co-pending application, Serial October'20, 1930, we disclose the use of soy beans inbread' butfor another purpose. We have found that soy beans contain at least two of enzymes, namely,

urease as well as the ox idases and peroxidases. Our present invention should not be confounded with an'y process wherein the-soy beans are used asa fsourceof urease. It just happens in the'case ofsoy beans that the same substance contains" relatively large amounts of both types of enzymes. Most vegetable substances, however, are found not to be so richin 'these-twoen'z'ymes;The ground plants treated of above, for example, are found for the mostpart to berelatively rich in'oxidizing enzymes, but in most cases with only a trace, if any, of urease present. Certain of the fungi, which are-"relatively rich in urease are substantially without oxidizing enzymes.

heretofore in bread making; We have found, however, that potatoes have not been used in such a'wayasto take any advantage of them as a source of oxidasesandfperoxidases. While not so 'rich in these "enzymes as some of the other vegetables, we have found, however, that we may use potatoes forour pur pose. I v

Some ofthe substances which we employ as catalysts for the oxidases and peroxidases have been used heretofore in themanufacture of bread. "Ammonium persulphate and cal cium peroxide, for example,have. beenused in bread in relatively larger proportionsthan employed by us'in iorderto increase the we ter imbibing capacity of flour, due to their chemical action on the constituents of the bread. In nocase, however,have these substances been iemployedas now disclosed by us forthe' purpose of so increasing the activity of relatively small amounts of oxidizing enzymes as to produce unusually good and unexpectedresults'. I We have found that we can produce a composition ofmatteniwhich canbe added directly to the dough batch so 'as to be present during the fermentation 'period, in a dry state; and the dryv preparation-may be'vend-- ed through the usual avenues of commerce to the bakers, with directions requiring a minimum of technical supervision. A suitable amount-ofsaltitsodium'chloride).

form is a package containing approximately 25 lbs.,of ground soy beans, .005 lbs. of'potassium bromate'and enough filler'such as flour or starch to make a 100% package. This is vended to the baker with instructions that it is to be used "approximately l lbtwith 100 poundsflogfiflour. P v I It will obe'jrecalled that the acid produced as the. end product of fermentation has an efiectfin maturing the gluten to obtain a better color, grain andtextureof thebaked loaf:

It hasbeen foundthat small amounts of inorganic a'cids maybe introduced into the bread dough with satisfactory results on the texture, grain and color. We may employ small amounts on acid substancesdirectly compound suchta's ainmoniumchloride, which ni'ultaneous practice? of both methods: ma

be produced 'andivendedtothe tradethroug t-he 'u'sual trade channels. The presence of Y urea'se' and'oxidases and per-oxidases, together We are aware that potatoes have been used in soy .beansrreiidersflthe employment of the two methods concomitantly, by the use of 1 a single' compo'sition; very, satisfactory and practical. It must bewborne in mind, however, that separate vegetableproducts may be used as sources of -the two-types of enzymes. Infa rior' inventionfof. Epstein, Patent No. 1,65. ,379, theiuse of ayeast ,assimilable substance; such 'as urea, containing, organic nitrogen wa's' described. .We found, however, "that the liberati0n ofw-ithe nitrogenous comfpoundl ainmonia). ff rom'the urea was increasedjb'y the use'therewith of urease, s ecifivetc. This has the result of increasing the yeast proli ferationi and ,promoting yeast metabolism during the. fermentation period,

rally as found -in= soybeans, certain ung1,

xnade 'in yeast, or fermentation time, or a loaf of greatervolume obtained.

* In order tqobtain a more-pro ressive liberation ofuam'moniaand controlt 1e activity of the ureasep we employ a v .relativel mal aInj( u;nt-.: of salt present in the bread dough- 'isi-'sufiicient, and :when the straight dough methodeisgiemployed, thesalt will of 4 coursebe-presenti In using the sponge .process, -h'owever,'- somersalt, should be added to the spongebatterk (It may be stated here, also,: that some :readilyavailable carbohy- 'drate material should be. used in the sponge batten) :j *Anelectrolyte such as common salt may, and should be included with the product which is supplied to thebakers for use with the"n'1ethod;rajs the saltinhibitslthe action of- "the urea'se oni the urea in the. dry state. This is importantiifathelproduct is-to be kept for any(appreciable..length, of time. It willbe understood? that due: allowance should be 65 with our preparation, or we may employ a made for theamountof salt incorporated in small he northe dry roduct when thebread dough is prepared. it is found that for. example, calcium sul hate or phosphate-haveia similar effect.

l ii another formof the invention we substitute relatively small amounts of ammonium chloride for the acid phosphate. 'lVhen ammonium chlorideissused, the amount of f urea may be decreased-Lies the ammonium chloride supplies some ammonia to the yeast. Ammonium chloride differs from acidphosphate the acid is 'p present during the :entire .fermentation peri od' but develops gradually and accumulates as the ammonia-is givenaup to the yeast during their proliferation. Whileit may not be desirable to have too xgreatf an amount of free acid presentinthe'bread when. the fer- 'mentation period starts,-I-have found that a relatively small amount of an acid substance may have a very desirable efiectin producing the most favorable hydrogen. ion concentration for obtaining thebest yeast and enzyme action in connection with certain types of flour. As a practical and specific example of a composition which may and'hasbeenused with very good results, we illustrate'the following formulae calcium, sulphate, 4 lbs.

to produce lbs. The other constituents- 10 oz., potassiumchlorate, 22 grams,

(ground whole soy .beans)f12-1bs."8 oz., processed wrn flour," 23 lbs. 4 oz., totals- 50 lbs.

We may modifyfthe above formula by employin ammonium .chloride for example,

-:-to take t e place of some .of the urea as a source of yeast nitrogens;Forexample, we may use from '12 to 14 .oz. ofiurea with a pproxiinately 1 lb. 8 oz. of ammonium chloride, the amount of filler beinglmodified if desired could remain unchangedQflSh uId it. be dew sired to employ.ammoniumrchloride to take the place of all of theurea,-lfrom -2% to 3 lbs. of the ammonium chloride canbe used in the above formula. In th'is caseitmay be desirable to reduce the amount 'ofacid phosphate, 1 In all of these. formulae, careois takento allow a reasonable marginiofsafety in the commercial use of thepro'cess. Since over. maturing of the.

avoided, the ingre ients-should-not be used.

lutenis a result to be preferably in such quantitiesas to cause too rapid biological chemical actions, which might produce unfavorable results,,or which a would require tooclo'se supervision for the ordinary commercial establishment.

What we claim as new-and desire to protect by Letters 'Pat entof the United States is t 1. The method of producing an improved bread which comprises supplying to adough I batch during theffermentationperiod a rela: tively; small amount of'a vegetable product containing oxidizing enzymes and a catalyst as a source of acid principally inthatl roduced as a residue thereof. when ammonium chloride isused and is not insuflieient in itself to effect a bleachin action on the flour for activating the sai enzymes 2. The method of producing an improved bread which comprises supplying to a dough batch during the fermentation period, a relatively small amount of a vegetable product containing oxidizing enzymes, and a small amount of a catalyst selected from the group consistin of edible salts which have metal ions whic can change from a lower to a higher valence, and the oxidizing alkali metal salts of the halogens, said amount insufficient in itself vto effect a bleaching action on the 3. The methodof producing an improved breadwhich comprises supplying to a dough batch during the fermentation period, a relatively small amount of a vegetable product containing oxidizing enzymes, said vegetable product being from phaseolusvulgaris group, and a relatively small amount of a catalyst insuflicient in itself to effect a bleaching action on theflour for activating the oxidizing enzymes, said catalyst bein selected from the group] consisting of. edib e salts which can change from a lower tov a high valence and the oxidizingv alkali metal salts of the halogens. 4. The; method of producing an improved -bread,which comprises "supplying to thedough batch. during'the fermentation period,

a relatively, small amount of oxidizing enzymes andan amount ofan oxidizing agent.

insufficient in. itself to have a bleaching ac- ;tion but sufficient .to activate the oxidizing enzymes in the doughjbatch,

5. The methodof producing an improved bread, which comprises supplying to the dough batchv during thefermentation period,

a relatively small amount of oxidizing en-' zymes, and a catalyst selectedfrom a group consistingof oxidizing alkali metal salts of the halogens, and salts having metal ions capable of changing from a lower to ahigher valence, said catalyst being used in an amount insufiicient in it's'elf to have a bleaching'action., ,1 6. The meth'od'of producing animproved bread, which comprises supplying to a dough batch during the fermentation period a relatively small amount of oxidizing enzymes and batch during the fermentation period a relatively small amount of soy bean flour containing oxidizing enzymes, and a relatively smallamount of an oxidizing agent insuflicientin itself to have a bleaching action.

9. The method of producing an'improved bread, which comprises supplying to a dough batch during the fermentation period a relatively small amount of soy bean flour containing oxidizing enzymes, and a relatively small amount of a catalyst selected from a group.

consisting of oxidizing alkali metal salts of the halogens and salts having metal ions capable of changing from a lower to a higher valence, said catalyst being used in an amount insufficient to have a bleaching action in itself, but in a sufficient amount to activate the enzymes.

10. The method of producing an improved bread, which comprises supplying to a dough batch during the fermentation period a relatively small amount of soy bean flour containing oxidizing enzymes, and a relatively small amount of a bromate insufiicient in itself to have a bleaching action.

11. The method of producing an improved bread, which comprises supplying to'a dough. batch during the fermentation period a rela tively small amount; of soy bean flour con-.5. taining oxidizing'enz mes, and a relatively small amount of a ch orate insuflicient in it- ".i coxidizing aglent', sodium chloride, and calcium self to have a bleaching action.

bread, which comprises supplying to a dough batch during the fermentation period, an amount of soy beans containing oxidizing enzymes equal toabout one-quarter percent of the amount of flour em" loyed in the dough batch, and approximate y .0005%. of sodium bromate.

13. A product adapted to be introduced into bread dough before the completion of the fermentation period thereof for the ose of impartin a better color to bread composition, said composition including a vegetable substance containing oxidizing enzymes and a relativel small amount of an oxidizing agent insu cient in itself to have a bleaching action.

' 14. A composition adapted to be introduced I into bread dough before the completion of the fermentation t ereof for impartin a better color to the final bread product, said composition including soy bean substance contamin oxidizing enzymes, and a relatively sma amount of an oxidizing agent for activatin the said enzymes said amount bein insu h to cient when introduced into a dough have a bleaching action.

15. A composition adapted to be introduced into bread dough before the completion of the fermentation thereof for impartinga bet- 'ter color to' the final bread product, said composition incIudings y bean substance having oxidizing enzymes, and a relatively small amount of a catal st selected from a group consisting of oxidizing :alkali. metal salts of I the halogens having metal ions ca 12. The method of producing an batch dlllllif a pable of changin from a lower to a higher valence the cata yst being present in an amount insufiicient in itself to have ableaching action when introduced into a dough batch.

16. A bread improving preparation including urea, urease, oxidizing enzymes and a substance for activating the oxidizing enzymes said activatin substancebeing present in an amount insu cient in itself to have a bleaching action when the preparation is introduced into a dough batch.

17. A bread improving preparation including soy bean flour, containing oxidizing enzymes, urea, and an oxidizin agent in an amount insufficient in itself to ave a bleaching action.

. 18. A bread improving preparation including calcium-sulphate, soy bean flour containing oxidizing enzymesfgi urea, a relatively small .amount of an oxidizing agent, sodium chloride and an edible acid phosphate said oxidizing a nt being present in an amount insufficient 1n tion. .v -11. -19. bread improving preparation, including' calciumsulphate, soy bean flour containm janfcioxidizing enzyme, ammonium chlori e;- urea, a relatively small amount of an itself to have a bleaching ac- 20. A metho of producing an improved I A I bread, which comprises supplying to a dough i the fermentation period a rela- 9, 1

tively sm amount of oxidizing enzymes and a relatively small amount of manganous v chloride said manganous chloride being used in an amount insufiicient in itself to have a bleaching action. a

In witness whereof, we hereunto subscribe our names this 19th day of J anua' 1931. ALBERT K. EP TEIN. BENJAMIN R. HARRIS.

relax. 

